As the summer heat approaches, barbecue enthusiasts gear up for outdoor gatherings and savory smoked meats. In preparation for the grilling season, Davila's BBQ, a renowned name in Texan barbecue, unveils its insider secrets for achieving barbecue perfection every time. Indirect heat is the key to unlocking succulent, tender meats infused with rich smoke flavor. According to Davila's expert pitmasters, the art of indirect smoking involves a meticulous process to ensure optimal results. "You know you're doing your job right when the meat is glistening with fat," says Adrian Davila, owner. Here are some essential tips from Davila for mastering the art of indirect smoking: 1. Choose the Right Fuel: Opt for dry, cured wood such as cherry, mesquite, hickory, or pecan to impart distinct flavors to your meats. Davila's preference for mesquite wood stems from its abundance in the Seguin region, echoing the tradition of vaqueros who utilized locally available res